Tripe Casserole Recipes

Steps:

• Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
• Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
• Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
• Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Steps:

• Sauté the onion in the lard until lightly browned in an ovenproof pot. The original recipe contains neither tomatoes nor garlic, but they've crept in over the years. Therefore add them, together with the tripe, a few drops of oil, salt, pepper, parsley, and the spices (cloves to taste). Stir well to combine and remove from the fire when all is heated through.
• Pour the contents of the pot into a bowl. Don't wash the pot, but rather refill it, layering it with the eggplant, the tripe, and then the ground meat; dust the meat with some grated caciocavallo (don't put all of it into the filling, however), then repeat with more layers until all is used up. Sprinkle the oil over the top and spread the hard boiled eggs over it too.
• Lightly beat the fresh egg and mix the remaining caciocavallo into it, together with salt, pepper, and a little more parsley. Spread this mixture over the top and bake in the oven (400 F, 200 C) until it is nicely browned.

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Steps:

• Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
• Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
• Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
• Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
• Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
• Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
• Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
• To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.

Steps:

• Place everything in a casserole, add water (about 1 and half litres) and cook for 3 hours on a low heat.
• if you can find pigs trotters it is better than ears.

Steps:

• Preheat oven to 350 degrees.
• Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
• Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth. Bring up the ends of the cloth and tie with string to make a bundle.
• Put the tripe, calf's foot pieces, carrots, the cheesecloth bundle, eight cups of the chicken broth, two cups of water, the wine and salt in a kettle and bring to the boil. Cover closely and place in the oven. Bake five hours.
• Skim off and discard most of the fat from the surface of the tripe. Remove and discard the cheesecloth bundle.
• Remove the carrots and cut them into one-quarter-inch rounds. Add to the tripe.
• Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe. Add the remaining one cup of chicken broth. Bring to the boil. Add the Calvados. Return to the boil and serve.